Method of manufacturing food products from fruits and vegetables and the products.



P. R. WELCH. MEIHOD OF-MANUFACTURING FOOD PRODUCTS FROM FRUITS ANDVEGETABLES AND THE PRODUCTS.

APPLICATION FILED AUGH'H. I'Jli.

Patented Mar. 4. 1919. 2 SHEETS-SHEET I NYENTOR B M P. R. WELCH.

METHOD OF MANUFACTURING FOOD PRODUCTS FROM FRUITS AND VEGETABLES AND THEPRODUCTS. APPLICATION FILED AUG.3l. 1911 1,295,943. Patented Mar.4,1919.

2 SHEETS-SHEET 2.

Lvvelvra/P HTToR/VLY.

PAUL n. WELdH, or wus'rrram, comm, or was'rrmn, unrnon or muraorumtuofoo Specification of Letters l'atent.

new You, ass suoa ro eame g in: mien Yoax, A coaroa'a'rton or new rank.

n manners anon mums-sun maa'rasnnsm rnonuc'rs.

Patented Mar. 4, 1919.

Applicationllad August 81, 1917. Serial 10. 189,214.

To all whom it may concern:

Be it known that 1, PAUL R. Wnncn, a citizen of the United States ofAmerica, and resident of Westfield, in the county of Chan- 5 tauqua, inthe State of New York, have invented new and useful Improvements inMethods of Manufacturing 00d Products from Fruits and'Vegetables and theProdnets of such Method, of which the following,

1 taken in. connection with the accompanying drawings, is a full, clear,and exact description.

This invention relates to a new and useful method of manufacturing foodproducts from fruits and vegetables, such as fruit jams, fruitmarmalade, fruit butters, fruit pastes, vegetables pastes,catsups,'etc.-', aml'to the roducts of such method.

T e primary ob'ect of'the invention, and

the feature of per aps greatest importance, is the securement in suchproducts of jam or .marmalade consistency without the usual method ofboiling down which is practised in the making of jams, marmalades,pastes,

butters, catsups, etc, and results in appreci .able loss of color,flavor and aroma.

Another important object is the utilization of the pomace or pulp of thefruit or vegetable in the manufacture of such prod- 80 ucts.

As illustrative of the broader aspect of my invention, I 'll proceed todescribe it as applied to a e cific substance, viz: grapes, for whichthe ocess was particularly designed, as and to w ch process certain ofthe claims are specifically limited, it being understood that theprocess as utilized in connection with grapes. is adapted to thetreatment. of all fruits and vegetables in the manufacture 40 of a greatvariety of products.

The above objects and advant fected b the novel method of thisapplication, 5110 'method as applied to grapes preferably consisting ofthe following steps:

First. The reduction of the grapes to a composite mass or pulp.Preferably the stemmed or u'nstemmed grapes, either heated or unheated,are fed into a continuous pulpin machine by means of which the grape Ijuice and grape pulp are sepdrtitetl from t e sary are ef-' seeds andstems (-if unstemmedigrapes are used),

The stems contain a material and valuable amount of potash and may bereadily separated from the seeds by any suitable method,

as a fanning or blowing process which also separates a skins that may bedischarged with the see 5.

Undemgeneral conditions, portions of the grape skins remain with theseeds and another portion is separated with the pulp and juice, therelative distribution depending largely; upon whether the grapes areheatcd or an eated and upon the size mesh of the screen used in thepulping machine.

Second. The com site mass of grape mnterial comprising t e pulp and]uioe may prefe bly be sterilized or otherwise preserved, and stored incontainers, which may be glass, stone jugs, barrels, and the like, for aperiod of time sufficient to effect the formation by crystallization ofa. substantially uniform distribution of definite argol crystalsthroughout the entire composite body of grape material. The period oftime necesfor this purpose may be materially shortened by variousmethods, such as cold treatment.

Third. The E01 crystals may be recovere'd or separate from the compositebody of grape material in any suitable manner. as by a screening machinesuch as a sugar type oentrifu al equipped with proper size mesh screen,t expulp and 'uice bein thrown out and the-argol crysta s retaine withinthe screen.

Fourth. The than be subje filter press which wi l deliver the clearjuice for su jection to the next stepof the process and discharge thepulp in a cake containing any predetermined amount of moisture. which.pomace cake contains a valuable quantity of ptoteimnitrogen freeextract, sugars, carbo hydratas, etc.-, all of which are conserved-by"the method herein.

Firth. The grape juice is then condensed or=eoncentrated, preferably toaheavy'syru by any suitableiippalratus but preferably pe juice and pulmay this-step of the process is'dfiected by -a type to pressure preferaby in a' of centrifugal apparatus suchasthose shown from the wall to makeplace for the nonla in the drawings erein, in whichvaporized "heavierportion, thus constantly Figure 1 is a vertical sectional view ofarrangin the light vapor-containin liquid a centrifugal concentratingapparatus as nearer t e center of the beater w ere its shown in anapplication of Irving S. Mervapor may escape most readily and conrell,Serial No. 108,383, with the construcstantly arranging the non-vaporizedliquid tion of which apparatus I am familiar. nearest the heated surfacewhere it receives Fig. 2 is a cross section on line 2--2, Fig. 1. thegreatest heat. Fig. 3 is a view of a centrifu al open air This automaticaction of the centrifugal concentrating apparatus in whic the cylinforceconstantly moving the cooler portion drica'l container 18 horizontallydisposed inof the liquid into contact with the heated stead ofvertically disposed. as in the appawall and constantly withdrawing theboiling ratus of Fig. 1. portion with its bubbles eliminates scorch- Thehigh vacuum centrifugal evaporating ing of the material which occurswhen bubapparatus of Fig. 1 is peculiarly adapted for bles remain incontact with the heating sur;

effecting the concentrating step of e procface, and effects a uniformtreatment of the so ess herein, in that such concentration can be i id-For these reasons, condensation is efiected without material alterationof the e ected without chemically altering the solid constituents of thegrape material subjected constituents of the juice. to the recess. Bythe use of an apparatus such as those I t 8 o er ti n of ffe ti th o eshown, concentration of the juice may be tration step, the grape juicemay be intr carried on to any desired degree,-say in a duced into theacketed container -1- ratio of three or four to one, or until thethrough pipe -2- and is centrifugally grape uice becomes a heavy syrup.moved spirally upwardly upon the interior slxth- Th c ncentrated grapejuice is surface of the container in layer form and then combined withthe pomace cake or discharged at the top, asinto a trough -3 pulp,preferably with sufficient heating or nd through ipe -4- a b dir t d i tcooking to eflect a. proper and adequate coma tank in which the sameegree of vacuum luati n and preserve the composite mashould be producedas is produced in the rmlcontainer -1-. By condensing the juice ofgrapes, which l The vapor is separated from the layer of containconsiderable sugar-s0me grapes emgrape uice and moved into the vaporzone bodymg 22% of sugar-to a very heavy within the layer and escapesupwardly into syrup, it is possible to make a grape jam or --of"Fig...1,f?thelayer tapers from t a vapor condensing chamber -5- wheregrape butter, and grape paste, without any it is condensed by suitablewater spray to added sugar. To the combination of pulp 10o produce therequired high vacuum in the and grape juice other ingredients may becontainer. adde such as pectin, either flavored or un The apparatus showi Fig. 3 bodi flavored, spices, etc. but the addition of such ahorizontally disposed cylindrical container materials i t n ia an I do nt 6 similar to-the container-4 and havsire to limit myself to the sameexcept where ing a suitable inlet -7-- for the liquid and specificallyset forth in the claims.

a suitable outlet --8- for the concentrated The treatment of otherfruits and vegeproduct. The rotary beater -9-* spreads tables incarrying out the essential features the substance in a substantialluniform of the process herein will be readily underlayer upon theinterior surfaceo the cylinstood and in operating upon the same it will1'10 dricalcontainer, whereas, in the apparatus not be necessary to takeinto consideration e, lower the descri tive matter )ertaining to the sapendrtoward the up er end of the container. aration o argol from t ecomposite body of The operation of t e appara us in Fig. 3 is grapejuice where such fruits and vegetables efi'ected at high temperaturesapproximating to be operated upon do not contain argol or 212 and atsubstantially atmospheric presother substances which it is desired tosepsure. arate from the composite bod of material. With this continuousprocess of concen- By the expression vegetab e matter, as tration, thejuice is subjected to the heat (as used in certain of claims hereof, Imean from steam in the jacket of the container) fruits or ve stables orthe constituents as for a minimum period of'time and is at alldistinguishe from animal substances and times maintained in rapidmovement. The matter.

centrifugal force, as for instance of the ro- Although I have describeda method comtary beater -9, constantly tends to arprising as 'ecificseries of steps and definite range the heaviest arts of the jiliccagainst methods 0 efiecting each step, all as illus- .125 the hot wallor sur ace of the container, but trative of and perhaps referable incarrythe heat lightens the liquid by producing ing out my inventiomlonot desire to limit vapor in it, and thus compels it to retreat myselfto the same as many changes and substitutions maybe made in the detailsof each and all of the same, all within the scope of my invention as setforth in the up ended claims.

Vhat I claim is:

1. The method of reducing a grape product comprising pu ping the grapes,separating argol from the pulp, separating the juice from the pulp,concentrating the juice, and combining the pulp and concentrated uice. JThe method of producing 'a grape product comprising pulping the grapes,arating argol from the pulp, separating t e juice from the pulp,concentrating the uice to a syrup, and combining the pulp andconcentrated juice.

3. The method of producing a grape product comprising pulping thegrapes, separating argol from the pulp, separating the juice from thepulp, concentrating the juice, combining the pulp and concentratedjuice, and heating the combined pulp and concentrated juice.

4. The method of producing a grape product comprising pulping thegrapes, separating argol from the pulp, separating the juice from thepulp, concentrating the juice to a syrup, combining the pulp andconcentrated juice, and heating the combined pulp and concentratedjuice.

5. The method of producing a grape product comprising pulping thegrapes, separating argol from the pulp, separating the juice from thepulp, concentrating the juice and combining the pulp, the concentratedjuice, and pectin.

6. The method of producing a grape product comprising ulping the grapes,separating ar 01 from t e pulp, separating the juice from t e pulp,concentratlng the juice to a syrup, and combining the pulp, theconcentrated juice, and pectin.

7. The method of producing a grape prod uct comprising ulping thegrapes, separating argol from t e pulp, separating the juice from thepulp, concentrating the juige, combining the pulp, the concentrated jmce, and pectin, and heating the combined pulp, concentrated juice andpectin.

8. The method of producing a grape product comprising pulping thegrapes, separating argol from the pulp, separating the juice from thepulp, concentratm the juice to a syrup, combining the pulp, t econcentrated juice, and pectin, and heating the combined pulp,concentrated juice and pectin.

9. The method of producing a grape product comprising separating t egrape seeds from the pulp and juice;' permitting argol to form indefinite cryta 5 throughout the composite body of pulp and juice,separatin the argol from the composite bodg oof pul and juice,separating the juice in the pulp, concentrating the juice, and combininthe concentrated juice and pulp.

10. he method of producing a grape product comprising separating the apeseeds from the pul and juice, ermitting argol to form in de nite crysta5 throughout the composite body of pulp and juice, separatin 'the ar 01from the composite body of pu lp and uice, separating the juice rom thepulp, concentrating the juice, combining the concentrated juice andpulp, and heating the combined concentrated juice and pulp.

1-1. The method of producing a rape product comprising the separation 0%the grape juice from the grape pulp, and from argol, then concentratingthe juice while heated, and then combining the pulp and concentratedjuice.

12. The method of producing a grape product comprising the separation othe grape juice from the grape pulp, then concentrating the juice, thencombining the pulp and concentrated juice, and then heating the combinedpul and concentrated juice.

13. The met 0d of producinga grape product comprising the separation ofthe grape juice from the grape pulp, then concentrating the juice, andthen combining the pulp, the concentrated juice, and pectin.

14. Themethod of producinga ape product comprising the separation o thegra e juice from the grape pulp, centrifugal y shaping the grape juicein a layer upon themterior surface of a container of substan:

tially circular cross section and heated to a temperature suflicient tovaporize liquid constituents of the juice at the pressure maintainedin'the container, and simultaneously causing the layer to move endwiseof the container, emitting the concentrated juice to escape a tertreatment and combining the pulp and concentrated uice.

15. The method of producing fruit and vegetable products comprisin tionof the juice from the pu p, then concentrating the juice, then combiningthe pulp and concentrated juice, and then heatin the combined .pulp andconcentrated uice.

16. The method of producing fruit and vegetable products comprising theseparation of the juice from the pulp, then concentrating the juice, andthen combining the pul the concentrated juice, and ectin.

1 The method of producing ruit and vegetable products comprising theseparation of the juice from the pulp, then concentrating the juice,then combining the pulp, the concentrated 'uioe, and pectin, and thenheating the com ined pulp, concentrated juice, and in.

18. The metho of producing fruit and vegetable products comprising theseparation of the juice from the pulp, centrifuthe separagully shapingthe juice in a layer upon the interior surface of a container heated toa temperature suflicient to vaporite'liquid constituents of the materialtreated at the pressure maintained in the container and simultaneouslymoving the juice endwise of the container, permitting the concentratedjuice to escape from the container, and combining the concentrated juiceand the pulp.

19. The method of producing fruit and vegetable products comprising theseparation of the juice from the pulp, centrifugally shaping the juicein a layer upon the interior surface of a container of substantiallycircular cross section and heated to a temperature suiiicient tovaporize liquid constituents of the juice under the high vacuummaintained in the container, continuously discharging the concentratedjuice from the container, and combining the concentrated juice and pulp.

20. A grape product of marmalade consistency composed solely ofvegetable matters and comprising grape Hip and concentrated grape juicethoroug 1y combined.

21. A grape product of marmalade consistency composed solely ofvegetable matters and comprising grape pulp, concentrated grape juiceand pectin thoroughly combined.

In witness whereof I have hereunto set my hand this 24th day of iplgust,1917.

R. WELCH. Witnesses:

W. P. OAKES,

A. LEE SHORT.

